Every once in a while I'll see articles on taste tests evaluating new fast food concoctions and comparing various brands of ketchup, and I'll stop to read through them. Though I don't write about it as often as I could, I'm a fan of food, and I'm often curious to hear someone's objective analysis (or highly opinionated ranting) about food.
I noticed a trend starting a few months ago where a surprising number of restaurant menus and grocery store shelves started toting items labeled as "artisan." The fact that I write for a blog is no indication that I necessarily know anything about words, but I was fairly certain that "artisan" was a poor descriptor for mass-produced, out-of-a-can whatsits. Even if it was the proper term, bandying it about at every opportunity was bound to destroy any sense of real significance the word ever had--much like what happened with the term "epic."
It turns out I'm not the only one to have observed the overuse and abuse of the word "artisan." If you shake your head or raise an eyebrow every time you come across an artisan meat rub, then this blog's for you: That is not artisan. Beware: If your sense of humor is anything like mine, there are some gut-busting laughs on the level of Axe Cop ahead of you (and there's some infrequent strong language, in case you have sensitive artisan eyes).